April 5, 2018

Whole wheat kale applesauce toddler muffins

Kale, applesauce, and whole wheat flour are blender together in these green-hued muffins perfect for getting toddlers (or others) to eat some greens. Please don't let the kale scare you if you are not a fan. It's barely detectable (and I'm not a huge kale fan either)! I'm now considering myself the unofficial muffins queen because my muffin creations apparently know no bounds these days. I love finding new ways to get my toddlers to eat some vegetables and some whole grains in a way that they actually enjoy! They love muffins so as long as that continues, so will the recipes. Don't forget I (and others) share lots of terrific baby/toddler recipes and ideas at my Facebook group Baby & Toddler Food Recipe Share - so come join us!

These muffins are a twist on a favorite of ours: Banana Spinach Oat Blender Muffins. I bought a giant bag of kale that I've been using in our morning smoothies (follow me on Instagram where I post our morning smoothies almost daily in my stories). But, I just knew when I grabbed it that I'd be finding a way to get it into a muffin as well. My kids like them for a snack or I will give them one along with scrambled eggs or plain yogurt for breakfast. This recipe will make one dozen muffins.

Preheat the oven to 350 degrees. Line a muffin tin with liners, or lightly grease.

Whisk together the flours through nutmeg in a medium bowl.

Blend the milk through vanilla in a blender on high until smooth, scraping down the sides as needed. Blend in the eggs until combined.

Pour the liquid into the dry ingredients and stir until combined. Divide the batter evenly into the muffin tins. Bake for 19-21 minutes, until they are just golden and an inserted toothpick comes out clean. Let cool for about 5 minutes and then remove the muffins from the tin to continue cooling.